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I think they just look superficially similar. Similar kurouchi finish, similar grind, similar handle, similar distal taper.

You can't say what looks like what without any direct comparison.
You can buy burn chestnut handles from vendors, I mean my Kato has that kind of handle does that make it more kochiesque?
The KU finish is done this way by other makers as well, Takeda has it too , Yoshikane, Tanaka, as well, so I kind of am missing your point here.

I am not going to comment on the distal taper and the grind, that is for direct comparison.

every way other than the profile. just an observation based on your pics. if it is Kochi-esque, in use, then it's certainly a fantastic knife. i don't know why you and Maxim became defensive. it's awfully hard to talk about a knife that almost nobody has tried, other than analogy to other knives.

every way other than the profile. just an observation base don your pics. if it is Kochi-esque, in use, then it's certainly a fantastic knife. i don't know why you an Maxim became defensive. it's awfully hard to talk about a knife that almost nobody has tried, other than analogy to other knives.

I have never tried Kochi so I am not sure how they compare, the Itinomonn cuts very well though.

Hehe i am not defensive at all Just wanted to clear some stuff. I have never seen or try kochi, so i am last to comment about how it is similar to Itonomonn. But i do know that Many in Sanjo make similar finish and steel knives and also many in Takefu.. Just saying